Serves 10-12
Ingredients:
2.5kg Lamb, cut into chunks
4 cloves of garlic, chopped
10ml paprika
5ml cayenne pepper
15ml dried rosemary
Salt and Pepper
30ml Olive oil
15l sunflower oil
2 large onions, chopped
800g Carrots, sliced
250g button mushrooms, quartered
1 cup red wine
2 x 400g tins chopped tomatoes
1.2kg potatoes, cubed
400g courgettes, sliced
Water to cover
Cooked rice
Braai Rolls(optional)
Method:
Place the cubed lamb in a large mixing bowl, and add the
garlic, paprika, cayenne pepper, dried rosemary, plenty salt and pepper and the
olive oil, and mix thoroughly. Allow flavours to infuse for +/- an hour while
you get the fire going.
Build your fire, and allow it to burn down to create a good
set of coals. We lit a second fire next to
it for extra coals. Once your coals are glowing, place your oiled poitjie pot
directly onto them and allow it to heat up.
Heat the sunflower oil and add your lamb. Allow the lamb to
brown well while stirring it, then add the onions, half of the carrots, and
half of the mushrooms. Allow to cook to a golden brown colour, then deglaze
with the red wine.
Add the tinned tomatoes, and stir well. This will be the
last time you stir your poitjie.
Layer the potatoes ontop on the lamb mixture, followed by
the remaining carrots, then the mushrooms, and lastly the courgettes.
Add water to cover the ingredients, and leave uncovered
until it comes to a boil.
Once boiling, cover the pot with it’s lid and allow poitjie
to cook for 3-4 hours. Regulate the heat by adding and removing coals as
necessary.
Once the poitjie is done, stir the ingredients together and
season well with salt, pepper and sugar.
Serve with cooked rice, and braai rolls!
